Here’s a fresh and flavorful twist on a seafood classic: Monkfish Scampi — tender, lobster-like monkfish sautéed in a garlicky lemon-butter sauce with white wine and parsley. It’s easy to make and perfect served over pasta, rice, or crusty bread.
🍋 Monkfish Scampi
Ingredients (Serves 2–3):
- 1 lb monkfish fillets, cut into bite-sized pieces
- Salt and pepper, to taste
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 cloves garlic, finely minced
- 1/4 tsp red pepper flakes (optional)
- 1/2 cup dry white wine (like Sauvignon Blanc)
- Juice of 1 lemon (plus zest if desired)
- 2 tbsp chopped fresh parsley
- Optional: cooked pasta (like linguine), or crusty bread for serving
🔪 Instructions:
- Prep the monkfish:
- Pat dry and season with salt and pepper.
- If the fillets have a tough gray membrane, remove it carefully before cooking.
- Sear the monkfish:
- Heat olive oil in a large skillet over medium-high heat.
- Add monkfish pieces and sear for 2–3 minutes per side, until lightly golden and just cooked through.
- Remove from pan and set aside (tent with foil to keep warm).
- Make the scampi sauce:
- In the same skillet, reduce heat to medium. Add butter, garlic, and red pepper flakes. Sauté for 30 seconds until fragrant.
- Add white wine and simmer for 2–3 minutes until slightly reduced.
- Stir in lemon juice and zest (if using).
- Finish the dish:
- Return monkfish to the skillet and toss to coat in the sauce for 1–2 minutes.
- Sprinkle with fresh parsley and adjust seasoning if needed.
- Serve:
- Serve over pasta, rice, or with toasted bread to soak up the sauce.
- Add lemon wedges on the side for extra brightness.
Would you like a buttery breadcrumb topping or a creamy twist on this dish?